Soy sauce steamed cake
This is a super simple steamed cake with subtle soy sauce flavor that can be made with one bowl.
Servings: 8 small cakes
Equipment
- Steamer (if you don't have a steamer, pot or frying pan with a lid)
- 8 x small pudding mold or cup lined with oven paper, or heat-resistant paper cup
- a bowl
Ingredients
- 100 gram All purpose flour
- 2 teaspoon Baking powder
- 80 gram Fine granulated sugar
- 2 Large eggs
- 35 ml Milk
- 40~45 gram Sweetened condensed milk
- 60 ml Vegetable oil
- 5~15 ml Soy sauce (5 ml = 1 teaspoon, 15 ml = 1 tablespoon)
Instructions
- Sift the all-purpose flour into a bowl, add baking powder and sugar, and mix well with a whisk.
- Add eggs, milk, and sweetened condensed milk and mix well.
- Then add vegetable oil and mix until blended.
- Add soy sauce and mix.
- Pour the batter into a pudding mold / cup lined with oven paper or a heat-resistant paper cup. Note that if you pour too much batter, it will overflow during steaming.
- Steam on high heat for 15 to 18 minutes in a steamer. If you stick a bamboo skewer and the batter doesn't come, it's done. ( If you can't steam all at once, steam them in two parts.)
Notes
Since the taste differs depending on the soy sauce, the amount of soy sauce has a range of 5 to 15 ml. Add it little by little and adjust to your liking.